Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs

ABSTRACT

Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby: 
     (i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide; 
     (ii) sweetness of foodstuffs and beverages caused by non-neutrative sweetners e.g., aspartame, is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage of foodstuff, sclareolide; 
     (iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide; 
     (iv) saltiness of foodstuffs caused by such salts as sodium chloride is enhanced (and the required concentration of such salts in such foodstuffs from an organoleptic standpoint is thereby reduced) by means of admixing with the salt, prior to addition to the foodstuff, sclareolide; and 
     (v) mouthfeel is imparted to, and aesthetically pleasing flavor nuances are enhanced in textured seafood products such as surimi by means of addition to either the textured seafood product itself or to a flavor enhancing or augmenting product which is then added to the seafood product, sclareolide.

RELATED ISSUED PATENT AND CO-PENDING RELATED PATENT APPLICATION

This application is a continuation-in-part of application for U.S.patent, Ser. No. 474,410 filed on Jan. 2, 1990, which is a continuationof application for U.S. Letters Patent, Ser. No. 418,171 filed on Sept.29, 1989, now U.S. Pat. No. 4,917,913 issued on Apr. 17, 1990.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention relates to foodstuffs having improved tastequality, more particularly, aftertaste quality. The present inventionalso relates to the use of sclareolide having the structure: ##STR1## inenhancing the salinity effect of sodium chloride (referred to herein asa `salt sparing` effect) or in debittering potassium chloride used as asubstitute for sodium chloride in such foods as soups. The presentinvention also relates to the enhancement of food flavors usingsclareolide having the structure: ##STR2## as the flavor enhancer. Thus,the present invention also relates to the use of sclareolide having thestructure: ##STR3## as at least a partial fat replacer to be used indiary products such as ice cream, sour cream and whipped toppings. Thepresent invention also relates to the use of sclareolide having thestructure: ##STR4## as a modulator to reduce or eliminate the alternateof artificial sweeteners such as aspartame. ##STR5##

2. Description of the Prior Art and Discussion of the Background

Taste qualities of foodstuffs change depending on the composition oftaste components contained therein. When foodstuffs have miscellaneoustastes or an unpleasant taste, various improvements can be made byadjusting the composition. Among low calorie sweeteners, the use ofwhich has been rapidly growing recently, for example, aspartame ischaracterized as a sweetener free from a bitter or astringent taste oran irritating taste and having a refreshing sweetness. However,aspartame is somewhat insufficient in rich tasteness in terms of sweetquality. Further, aspartame has a tendency to impart a sweet aftertaste,as is characteristically noted with sweeteners having a high titer. Toimprove such a sweet quality of aspartame, various proposals have beenmade (Published Unexamined Japanese Patent Application Nos. 90667/77,148255/81, 63068/82, 141760/83, etc.).

However, the purpose of improving sweet quality of aspartame andimparting satisfaction comparable to that of sugar have not beensufficiently achieved. Further the method of using these various tastecomponents in combination requires the component used in combination ina weight almost the same as or larger than that of aspartame, in mostcases. From an aspect of rendering a low calorie or general purpose use,a further improvement has been desired.

In addition, tastes such as an astringent taste of the like, especiallya different flavor or miscellaneous flavors left on the tongue as anaftertaste tend to adversely affect the taste quality of foodstuffs as awhole. In such a case, even though a beforetaste, etc., is of goodquality, the taste quality tends to be lowered as a whole due to theunpleasant aftertaste and it becomes necessary to improve the wholetaste from the beforetaste to aftertaste.

It is well known that the combination of monosodium L-glutamate (MSG)and a flavor inducing 5'-nucleotide, such as disodiuminosine-5'-monophosphate (IMP), disodiumguanosine-5'-monophosphate(GMP), or mixtures thereof, exhibit asynergistic flavoring activity. Moreover, mixtures comprising MSG and aflavor inducing 5'-nucleotide have long been widely used as economicalflavoring agents or seasoning agents for various foods and beverages.

U.S. Pat. No. 4,258,072 issued on March 24, 1981 discloses a mixedseasoning comprising 100 parts by weight monosodium glutamate; 0.05 to25 parts by weight of a flavor inducing 5'-nucleotide; 5.0 to 38.0 partsby weight of sodium chloride; 0.1 to 0.87 parts by weight succinic acidand/or sodium succinate; and 0.5 to 10.0 parts by weight of at least onealkali metal salt of an organic acid which may be sodium fumarate,sodium citrate, sodium or calcium lactate, sodium maleate, sodiumtartrate, sodium ascorbate or sodium aspartate.

U.S. Pat. No. 4,216,244 issued on Aug. 5, 1980 discloses a low sodiumseasoning which includes potassium chloride as its major ingredienttogether with other nonsodium compounds masking the bitterness of thepotassium chloride so that the seasoning can be substituted for sodiumchloride seasonings.

U.S. Pat. No. 4,216,244 specifically discloses a low sodium saltseasoning consisting by weight of a mixture of about 90 percent lowsodium salt base and about 10 percent low sodium diluent, with the baseconsisting by weight of a mixture of about 92 percent potassiumchloride, about 3 percent L-glutamic acid and about 1 percent each ofmonopotassium glutamate, potassium citrate and potassium phosphate.

U.S. Pat. No. 4,066,793 issued on Jan. 3, 1978 discloses seasoningcompositions, and processes for their production, which have an improvedand enhanced meat-like flavor, and comprise mixtures containing extractsof yeast autolysates, 5'-nucleotides, sodium chloride and potassiumsalts; the potassium ion concentration being more than 0.5 times thesodium ion concentration.

Yamada in German Offenlegungsschrift No. 31 44 166, French Patent No.2,493,681 and Japan Published Application No. J57-079860 discloses aseasoning composition which may be either:

    ______________________________________                                        Weight                                                                        Percent                                                                       ______________________________________                                        (i)    15-21          magnesium chloride;                                             3-10          magnesium sulfate;                                             2-4            potassium chloride;                                            0.2-0.5        magnesium bromide; and                                         2-7            sodium chloride; or                                     (ii)   15-21          magnesium chloride;                                            6-9            magnesium sulfate;                                             2-4            potassium chloride;                                            0.2-0.4        magnesium bromide;                                             2.6            sodium chloride; and                                           0.1-21         calcium chloride                                        ______________________________________                                    

The Yamada patents and patent applications indicate that when the saltcomposition is diluted, it does not give bitterness but gives a roundtaste and gives rise to intensity of the saltiness of common salt.

Issued Japanese Patent No. J82-022311 discloses a synergistic seasoningcomposition containing monosodium glutamate, a nucleic acid type tastingcompound, sodium chloride, succinic acid salt and at least one othrsodium salt. The seasoning is composed of:

(i) monosodium glutamate;

(ii) nucleic acid-type tasting substance such as disodiuminosine-5'-monophosphate and/or disodium guanosine-5'-monophosphate;

(iii) sodium chloride;

(iv) succinic acid and/or sodium succinate; and

(v) at least one salt selected from the group consisting of monosodiumfurmarate, trisodium citrate, monosodium lactate, calcium lactate,disodium malate, disodium tartarate, sodium ascorbate and monosodiumaspartate.

The abstract of Japanese Patent No. J8/2022311 is as follows:

Derwent Abstracts ("FOODOC"/January, 1983)

"Synergistic seasoning compsn.-contains monosodium glutamate, nucleicacid type tasting cpd., sodium chloride succinic acid salt and at leastone other sodium salt. The seasoning is composed of (1) monosodiumglutamate, (2) nucleic acid-type tasting substance (e.g., disodiuminosine-5'-monophosphate and/or disodium guanoisine-5'-monophosphate),(3) sodium chloride, (4) succinic acid and/or sodium succinate and (5)at least 1 salt selected from monosodium fumarate, trisodium citrate,monosodium lactate, calcium lactate, disodium malate, disodiumtartarate, sodium ascorbate and monosodium aspartate. The ratio(1):(2)=1:0.0005-0.25, esp. 1:0.001-0.15; (1)+(2):(3)=1:0.05-3, esp.0.07-0.25 (1)+(2):(4)=1:0.0010-0.0070, esp. 1:0.0015:0.0055.(1)+(2):(5)=1:0.005-0.080, esp 1:0.010-0.070 (4) and (5) are expressedas the free acid. "By combining sodium chloride (4) and (5) the tastingstrength of the seasoning can be increased and its taste made similar tothat of monosodium glutamate."

U.S. Pat. No. 3,821,368 issued on June 28, 1974 discloses a therapeuticcomposition of an aqueous medium containing about 75-150 moles sodiumions; 5-50 moles potassium ions; 5-50 moles bicarbonate ions; 75-150moles chloride ions and preferably containing about 1-30 moles magnesiumions and about 1-30 moles of HPO₄ ═ and/or SO₄ ═ ions with a solutionhaving a pH of about 5.95-8.4 and an osmolality of about Japanese PatentNo. J82/00777 issued on January 7, 1982 and abstracted atChem.Abstracts, Volume 96:161168h discloses a salt composition forseafood preservation containing 0.15-1% sodium chloride and a mixture ofmagnesium sulfate and calcium sulfate (1:1) weight ratio. It isindicated the magnesium sulfate and calcium sulfate markedly improvedthe flavor of the food product.

U.S. Pat. No. 4,332,823 discloses a process for preparing a fabricatedmeat comprising the sequential steps of:

(a) emulsifying meat or meat by-products;

(b) admixing a salt, with the emulsified meat or meat by-products, in aweight-persent proportion of 1.5-3% based on the weight of thefabricated product, the salt being present in a proportion sufficient toextract salt soluble protein from the emulsified meat or meatby-products, the salt being selected from the group consisting of sodiumchloride, potassium chloride, sodium phosphate, potassium phosphate,sodium polyphosphates and potassium polyphosphates;

(c) extracting the salt soluble protein from the meat and meatby-products;

(d) admixing texturized soy with the emulsified meat or meatby-products, extracted protein and salt;

(e) forming the mixture into a desired shape;

(f) blanching the shaped mixture in a temperature range of 170°-210° F.;and

(g) thereafter maintaining the moisture content of the fabricated meatand meat by-product in the range of up to about 70%, the weight-percentproportions of the ingredients being: meat and meat by-products: 77-92%and texturized soy: 8-20%.

U.S. Pat. No. 4,340,614 issued on July 20, 1982 discloses a stringentlysodium-restricted dietetic salt in its preparation which consists of amixture of from 60-85 weight percent potassium chloride; 10-30 weightpercent potassium adipate; 2-5 weight percent potassium tartrate; 0.5-2weight percent potassium glutamate; 0.5-2 weight percent adipic acid;and from 0.004 up to 0.06 weight percent of potassium inosinate and/orpotassium guanylate.

Furthermore, the use of certain materials for enhancing the flavor offoodstuffs is well recognized in the art. One of the first materialswidely utilized for this purpose was monosodium glutamate. Morerecently, 5'-nucleotides, particularly inosinates and guanylates, havebeen similarly utilized as flavor enhancers. These nucleotides haveparticularly have been used with meat and fish materials.

It has been recognized that certain pyrazines are present in coffee andother beverages. The use acetylpyrazines to impart popcorn-like flavorshas been suggested. The use of tetramethylpyrazine, preferably withvanillin, to improve the flavor of cocoa and chocolate material is alsoknown. In these instances the pyrazines are said to have activelyimparted a particular flavor character or specific aroma note to afoodstuff or other product.

Nothing in the prior art discloses that sclareolide having thestructure: ##STR6## is useful as a fat replacer in ice cream whereby themouthfeel effect caused by fat may be created using sclareolide asopposed to the fact in the ice cream.

Nothing in the prior art discloses that sclareolide having thestructure: ##STR7## has a salt sparing effect whereby traces ofsclareolide enhance the salinity of traces of sodium chloride and alsoreduce the bittering effect of sodium chloride substitutes such aspotassium chloride.

Nothing in the prior art discloses the use of sclareolide having thestructure: ##STR8## for accentuation or enhancement of flavor such ascheese flavors in snack applications particularly where the snacks arerelatively low in fat content.

Nothing in the prior art discloses the use of sclareolide having thestructure: ##STR9## as an aspartame modulator particularly where theaspartame aftertaste is reduced or eliminated.

Fernandez, et al (PhytoChemistry, Volume 24, No. 1, pp. 188-189, 1985,(abstracted at Chemical Abstracts, Vol. 102:128829u) discloses theoccurrence of sclareolide having the structure: ##STR10## in Sideritisnutans.

Kaneko in Agr.Biol.Chem., Volume 35, No. 9, pages 1461-1462, 1971 (TheAroma of Cigar Tobacco, Part II/Isolation of Norambreinolide from CigarTobacco)(abstracted at Chemical Abstracts Volume 76, 1972, 56811b)discloses the isolation of sclareolide having the structure: ##STR11##from cigar tobacco.

Wahlberg, et al, Acta Chemica Scandinavica B 33 (1979) pages 541-543(title: "Tobacco Chemistry.49.*New Labdanic Diterpenoids Isolated fromTobacco", (abstracted at Chemical Abstracts, Volume 92:19004a) disclosesthe occurrence of sclareolide having the structure: ##STR12## intobacco.

Teresa, et al, An. Quim. 1979, 75(5), 335-40 (abstracted at ChemicalAbstracts Volume 91:137149d) discloses the isolation of sclareolidehaving the structure: ##STR13## from the neutral part of the C.Iadaniferus gum.

THE INVENTION

Our invention resides in the use of sclareolide in augmenting orenhancing the organoleptic properties of foodstuffs (flavor and/ormouthfeel) whereby: and creaminess is added to low fat ice

(i) richness cream by admixing therewith the sclareolide;

(ii) sweetness of foodstuffs and beverages caused by non-neutrativesweeteners, e.g., aspartame, is enhanced by admixing with thenon-neutrative sweeteners, prior to addition to the beverage orfoodstuff, sclareolide;

(iii) bitter nuances imparted by the use of potassium chloride and thelike in salt substitutes are substantially covered by means of admixingsuch salt substitutes with sclareolide;

(iv) saltiness of foodstuffs caused by such salts as sodium chloride isenhanced (and the required concentration of such salts in suchfoodstuffs from an organoleptic standpoint is thereby reduced) by meansof admixing with the salt, prior to addition to the foodstuff,sclareolide; and

(v) mouthfeel is imparted to, and aesthetically pleasing flavor nuancesare enhanced in textured seafood products such as surimi by means ofaddition to either the textured seafood product itself or to a flavorenhancing or augmenting product which is then added to the texturedseafood product, sclareolide.

In all cases the amount of sclareolide added is in such a quantity thatit is flavor augmenting or enhancing, or is mouthfeel augmenting,imparting or enhancing.

A. Sweetener And Astringent Quality Modulation

The taste of foodstuff especially a sweet aftertaste, an astringentaftertaste and other unpleasant aftertaste can be improved by means ofthe addition of sclareolide having the structure: ##STR14##

In the case of aspartame a sweet taste left on the tongue as anaftertaste imparts to those people experienced with the sweetness ofsugar a reduced preferance but in the copresence of the sclareolide theaftertaste is cut and a taste quality more similar to sugar can beobtained. Further, in the case of tea, its aftertaste and astringenttaste are restrained and a refreshing taste can be obtained.

In any case, a pleasant rich taste of foodstuffs is not compromised andthe flavor of sclareolide is essentially nonexistent. That is,aftertaste of foodstuffs are improved and a refreshing taste qualityfree from a so-called luscious taste, or a shape taste can be obtained.Accordingly, not only in those cases presenting difficulties inaftertastes but also in cases where the taste of a foodstuff is desiredto be improved to a refreshing or light taste is effective toincorporate sclareolide having the structure: ##STR15##

With respect to application of the sclareolide to foodstuffs the use incombination with chemical substances (oxobicyclooctane derivatives andthe like) having an aroma or

taste improving effect is disclosed in U.S. Pat. Nos. 4,197,328,4,208,308, 4,225,470, 4,229,314, 4,273,662, 4,294,708, 4,198,398,4,454,111 and 4,849,238 the specifications of which are incorporatedherein by reference.

Kinds of foodstuffs to which the present invention may be applied (withrespect to aftertaste) are not particularly limited but as describedabove, the sclareolide exhibits a marked effect in improving aftertastesuch as a sweet aftertaste, or an astringent aftertaste. Therefore thepresent invention is highly effective for foodstuffs which have sweetand astringent components and in which improvement in taste quality isdesired. Specific examples of foodstuffs having a sweet taste includevarious sweeteners (irrespective of forms, such as powders, granuals,cubes, paste and liquids), beverages such as carbonate beverages, milkbeverages; foods, such as candies, fondants, icings, jellies, mousses,chocolates, cookies, cakes, ice creams, sherbets, chewing gums, sweetpickles, dressings, vinegars, sweet wines, etc. Examples of foodstuffshaving an astringent taste include tea and foods containing componentssuch as tannin; persimmons and the like. In the case of containing lowcalorie sweeteners such as aspartame which is a sweetener having a hightiter, alitame, sucrarose, and the like, especially in the case ofcontaining aspartame, aftertastes are improved and foodstuffs having ahigh preference can be obtained. In addition, the low calorie sweetenermay also include saccharin, cyclamate, acesulfame, stevioside,ribaudioside, sugar-added stevia, glycyrrhizin, thaumatin, and the like.The amount of aspartame effective for improving the taste quality of lowcalorie sweeteners varies depending upon various conditions such as thekind or the concentration of sweetener, components used in combination,and the like. For example, in the case of aspartame, approximately 1 ppmto 1000 wt percent of sclareolide based on the weight of aspartame arepreferred.

In matters other than foodstuffs, for example, toothpastes, gargles,oral drugs (including herb medicines) and the like, the taste qualitycan be markedly improved by incorporating the sclareolide therein. Theeffective concentration of the sclareolide can be the same in theseother foodstuffs as in the above described foodstuffs.

According to the present invention the taste quality, especiallyaftertaste properties of foodstuffs and the like can be markedlyimproved by incorporating the sclareolide therein. The content of thiscomponent in a trace amount so that the taste quality of the foodstuffis not effected as a whole and texture is not damaged (but actuallyimproved). Further, in the case of aspartame and the like sweetbeverages and foodstuffs so sweet as having good qualities similar tosugar but having low caloric content can be provided.

B. Salinity Enhancement Or Potassium Chloride Debitterment

This invention, interalia, relates to the use in enhancing the taste ofmeat flavored, cheese flavored and savory flavored foodstuffs, animalfoods and snacks, to wit:

(A) Dairy Type Foods

(i) processed cheese;

(ii) cheese spread;

(iii) cheese dip;

(iv) cheese analogues and imitation cheese analogues;

(B) Animal Foods

(i) dog foods;

(ii) cat foods;

(C) Savory Flavored Foods

(i) extruded snacks;

(ii) crackers, pretzels, potato chips and the like;

(iii) meat sauces, white sauces and gravies;

(iv) casseroles;

(v) cheese sauces;

(vi) soups (instant and finished)

(vii) prepared meats and meat spreads;

(viii) meat and poultry analogues and extenders and the like;

(ix) margarine;

(x) salad dressings;

(xi) condiments;

(xii) seasonings and flavorings;

(xiii) meat and poultry (processed); and

(xiv) breading and stuffing.

We have found that potassium chloride and similarly acting saltspartially restore saltiness to food compositions, e.g. soups havingreduced concentration levels of sodium chloride and the like . . . andthis saltiness effect is enhanced and their bitterness is removed ifsclareolide is present at a level below its threshold of taste (as morespecifically set forth in the examples herein, infra).

In this aspect of our invention the sclareolide may for example, be usedin conjunction with a composition of matter consisting essentially of:

(a) from about 0.25 up to about 0.80 mole percent (herein andhereinafter to be understood as meaning a percentage based on totalmoles of cations, anions, and substantially non-ionized organic acids)on a dry basis of a lactic acid/lactate species mixture having thestructure: ##STR16## (b) from 0 up to about 0.09 mole percent on a drybasis of glycollic acid/glycollate ion species mixture having thestructure: ##STR17## (c) from 0 up to about 10.0 mole percent on a drybasis of magnesium ion; (d) from about 6 mole percent up to about 50mole percent on a dry basis of a phosphate/monoacid phosphate/diacidphosphate/phosphoric acid species mixture having the formula:

    [PO.sub.4.sup.5 ]+[HPO.sub.4 .sup.═ ]+[H.sub.2 PO.sub.4.sup.- ]+H.sub.3 PO.sub.4

taken alone or taken further together with at least one of the speciestripolyphosphate, pyrophosphate and/or polymetaphosphate (e.g., K₅ P₃O₁₀ ; K₄ P₂ O₇ ; [KPO₃ ] x respectively, wherein x represents arepeating number of monomeric units to form a polymer);

(e) from 0 mole percent up to about 40 mole percent on a dry basis ofsodium ion;

(f) from about 8 mole percent up to about 50 mole percent on a dry basisof potassium ion;

(g) from about 0.3 mole percent up to about 16 mole percent on a drybasis of chloride ion;

(h) from 0 mole percent up to 30 mole percent on a dry basis ofcarbonate/bicarbonate/carbonic acid species mixture having the formula:

    [CO.sub.3.sup.═ ]+[HCO.sub.3.sup.- ]+H.sub.2 CO.sub.3

(i) from 0 mole percent up to about 2.0 mole percent on a dry basis ofmonobasic glutamate/dibasic glutamate/glutamic acid species having theformulae: ##STR18## (j) from 0 up to about 0.6 mole percent on a drybasis of calcium ion; and (k) from about 0.1 up to about 0.6 molepercent on a dry basis of sclareolide having the structure: ##STR19##with the proviso that the sum total of mole percent on a dry basis ofsodium ion, potassium ion, magnesium ion and calcium ion is from about48 mole percent up to about 60 mole percent; and with the proviso thatthe sum total of carbonate/bicarbonate/carbonic acid ion species mixturehaving the structure:

    [CO.sub.3.sup.═ ]+[HCO.sub.3.sup.- ]+H.sub.2 CO.sub.3

taken further together with the sum total mole percent on a dry basis ofthe phosphate/monobasic phosphate/dibasic phosphate species mixturehaving the formula:

    [PO.sub.4.sup.═ ]+[HPO.sub.4.sup.═ ]+[H.sub.2 PO.sub.4.sup.- ]+H.sub.3 PO.sub.4

taken alone or taken further together with the species tripolyphosphate,pyrophosphate and/or polymetaphosphate is from about 34 mole percent upto about 50 mole percent.

The foregoing composition when in aqueous solution (e.g., a soup such aschicken soup or clam chowder) has a pH in the range of from about 6 upto about 10.

In said aqueous solution, the concentrations of ion and acid speciesare:

(a) from about 2×10⁻⁴ up to about 7×10⁻⁴ moles per liter of the lacticacid/lactate ion species defined according to the structure: ##STR20##(b) from 0 up to about 9×10⁻⁵ moles per liter of the species glycollicacid/glycollate ion defined accordingly to the structures: ##STR21## (c)from 0 moles per liter up to about 1.5×10⁻³ moles per liter of theion/acid species, glutamic acid/monobasic glutamate/dibasic glutamatedefined according to the structures: ##STR22## (d) from about 3×10⁻⁴ upto about 1.6×10⁻² moles per liter of the chloride ion species;

(e) from about 3×10⁻³ up to about 1×10 moles per liter of the acid/ionspecies, phosphoric acid/ion species, phosphoric acid/monoacidphosphate/diacid phosphate/phosphate having the formula:

    [PO.sub.4.sup.═ ]+[HPO.sub.4.sup.═ ]+[H.sub.2 PO.sub.4.sup.- ]+H.sub.3 PO.sub.4

taken alone or taken further together with the species tripolyphosphate(e.g., K₅ P₃ O₁₀); pyrophosphate (e.g., K₄ P₂ O₇); and/orpolymetaphosphate (e.g., [KPO₃ ] x wherein x represents a repeatingnumber of monomeric units to form a polymer);

(f) from 0 up to about 2×10⁻³ moles per liter of the ion/acid speciescarbonate/bicarbonate/carbonic acid having the formula:

    [CO.sub.3.sup.= ]+[HCO.sub.3.sup.- ]+H.sub.2 CO.sub.3

(g) from 0 up to about 4×10⁻² moles per liter of the sodium ion species;

(h) from about 4×10⁻³ up to about 9×10⁻² moles per liter of thepotassium ion species;

(i) from about 0 up to about 1×10⁻² moles per liter of the magnesium ionspecies;

(j) from about 0 up to about 6×10⁻⁴ of the calcium ion species; and

(k) from about 1×10⁻³ about 6×10⁻³ moles per liter of the sclareolidehaving the structure: ##STR23## with the provisos: (i) that the moleratio of metal cation:total acid and ion is from about 0.4 up to about0.7;

(ii) that the concentration of ions and acids is from about 0.04 up toabout 0.25 moles per liter; and

(iii) that the range of concentration of metal cations is from about0.02 up to about 0.15 moles per liter.

Preferably, the composition of matter of our invention is limited to amixture of:

(i) from about 60 weight percent up to about 96 weight percent on a drybasis of a substance selected from the group consisting of (a) KH₂ PO₄or (b) K₂ HPO₄ or (c) a mixture of Mg₃ (PO₄). 4H₂ O; and K₂ CO₃ ;

(ii) from about 0.4 up to about 3.5 weight percent on a dry basis oflactic acid;

(iii) from about 0.4 up to about 17.0 weight percent on a dry basis of acompound selected from the group consisting of sodium chloride,postassium chloride and calcium chloride; and

(iv) from about 1.75 up to about 3.25 weight percent on a dry basis ofmonosodium glutamate or monopotassium glutamate of a mixture of same(with the proviso that the sum total of the ingredients cannot begreater than 100%).

More preferably, the composition of our invention consists essentiallyof the foregoing mixture with the following limitations:

(i) from about 60 weight percent up to about 96 weight percent on a drybasis of a substance selected from the group consisting of (a) KH₂ PO₄or (b) K₂ HPO₄ or (c) a mixture of Mg₃ (PO₄).4H₂ O and K₂ CO₃ ;

(ii) from about 0.4 up to about 3.5 weight percent on a dry basis oflactic acid;

(iii) from about 0.4 up to about 17.0 weight percent on a dry basis of acompound selected from the group consisting of sodium chloride,potassium chloride and calcium chloride;

(iv) from about 1.75 up to about 3.25 weight percent on a dry basis ofmonosodium glutamate or monopotassium glutamate or a mixture of same;and, in addition

(v) from about 4.0 weight percent up to about 25.0 weight percent of acompound selected from the group consisting of MgCO₃, KHCO₃ and NaHCO₃(with the proviso that the sum total of the ingredients cannot begreater than 100%).

We have discovered that the foregoing composition brings out the bloody,"rare meat" notes in meat flavored foodstuffs, e.g., hamburgers,sausages, steaks and the like. Furthermore, the foregoing compositioncauses vegetarian meat compositions to have a "rare meat" note therebycausing these vegetarian meat compositions to be more palatable andaesthetically pleasing. We have also discovered that the use of theforegoing compositions enhances the flavor of cheese snack foods andbrings out the natural cheese character of the cheese snack foods whilerequiring a lesser quantity of sodium chloride than that ordinarilyrequired in such cheese snack foods.

According to the present invention 3,5'-nucleotides or their alkalimetal salts may be also used in conjunction with the salts and thesclareolide but, in all cases the amount of 5'-nucleotide which isuseful is much less than that ordinarily required as in the case of, forexample, U.S. Pat. No. 3,318,710 issued on May 9, 1967.

The foregoing salt/sclareolide composition aids in elimination of thewell known "potassium ion after taste" in, for example, barbecue typesof tastes and, in a number of examples can substantially or evenentirely replace sodium salts and/or monosodium glutamate with anon-sodium ion and/or non-glutamate ion containing substances.

The mixed seasonings according to the present invention can be used toalter, vary, fortify, modify, enhance or otherwise improve theorganoleptic properties, including flavor and/or aroma, of a widevariety of materials which are ingested, consumed, or otherwiseorganoleptically sensed by mammalian species including human beings andpets, e.g., cats and dogs.

The term "alter" in its various forms will be understood herein to meanthe supplying or imparting a flavor character or note to an otherwisebland, relatively tasteless substance, or augmenting an existing flavorcharacteristic where the natural flavor is deficient in some regard, orsupplementing the existing flavor or aroma impression to modify theorganoleptic character. The materials which are so altered are generallyreferred to herein as consumable materials.

Such mixed seasonings according to the present invention are accordinglyuseful in flavoring compositions. Flavoring compositions are herein tomean those which contribute a part of the overall flavor impression bysupplementing or fortifying a natural or artificial flavor in amaterial, as well as those which supply substantially all the flavorand/or aroma to a consumable article.

The term "foodstuff" as used herein includes both solid and liquidingestible materials for man or animals, which materials usually do, butneed not, have nutritional value. Thus, foodstuffs includes meats,gravies, soups and convenience foods, vegetables, snack foods, dog andcat foods, other veterinary products, and the like.

When the mixed seasonings according to this invention are used in a foodflavoring composition, they can be combined with conventional flavoringmaterials or adjuvants. Such coingredients or flavoring adjuvants arewell known in the art for such use and have been extensively describedin the literature. Apart from the requirement that any such adjuvantmaterial be ingestibly acceptable, and thus non-toxic or otherwisenon-deleterious, conventional material can be used and broadly includeother flavor materials, vehicles, stabilizers, thickeners, surfaceactive agents, conditioners and flavor intensifiers.

Examples of preferred co-flavoring adjuvants are:

Methyl thiazole alcohol (4-methyl-5-β-hydroxyethyl thiazole);

2-Methyl butanethiol;

4-Mercapto-2-butanone;

3-Mercapto-4-pentanone;

1-Mercapto-2-propanone;

Benzaldehyde;

Furfural;

Furfural alcohol;

2-Mercapto propionic acid;

2-Methylfuran-3-thiol;

2-Methyldihydrofuran-3-thiol;

2-Methyltetrahydrofuran-3-thiol;

2-Ethylfuran-3-thiol;

2-Ethyldihydrofuran-3-thiol;

Methyl pyrazine;

2-Ethyl-3-methyl pyrazine;

Dipropyl disulfide;

Methyl benzyl disulfide;

Allyl thiophenes;

2-Butyl thiophene;

2,3-Dimethyl thiophene;

5-Methyl furfural;

Acetyl furan;

2,4-Decadienal;

Guiacol;

Phenyl acetaldehyde;

c-Decalactone;

d-Limonene;

Acetoin;

Amyl acetate;

Maltol;

Ethyl butyrate;

Levulinic acid;

Piperonal;

Ethyl acetate;

n-Octanal;

n-Pentanal;

2,4-Pentadienal

2,4,5-Trimethyl-Δ₃ -oxazoline

n-Hexanal;

Diacetyl;

Monosodium glutamate;

Sulfur-containing amino acids;

Cysteine;

Hydrolyzed vegetable protein;

Hydrolyzed fish protein; and

Tetramethylpyrazine.

The mixed seasonings, (including sclareolide having the structure:##STR24## or the compositions incorporating them, as mentioned above,can be combined with one or more vehicles or carriers for adding them tothe particular product. Vehicles can be edible or otherwise suitablematerials such as ethyl alcohols, propylene glycol, water and the like.Carriers include materials such as gum arabic, carragenan, other gums,and the like. The mixed seasonsings according to this invention can beincorporated with the carriers by conventional means such asspray-drying, drum-drying, and the like. Such carriers can also includematerials for coacervating the mixed seasonings (and other flavoringingredients, as present) to provide encapsulated products. When thecarrier is an emulsion the flavoring composition can also containemulsifiers such as mono- and diglycerides of fatty acids and the like.With these carriers or vehicles, the desired physical form of thecomposition can be prepared.

The quantity of mixed seasonings (including sclareolide having thestructure: ##STR25## or mixtures thereof utilized should be sufficientto impart the desired flavor characteristic to the product, but on theother hand, the use of an excessive amount of the derivative is not onlywasteful and uneconomical, but in some instances too large a quantitymay unbalance the flavor or other organoleptic properties of the productconsumed. The quantity used will vary depending upon the ultimatefoodsuff; the amount and type of flavor initially present in thefoodstuff; the further process or treatment steps to which the foodstuffwill be subjected; regional and other preference factors; the type ofstorage, if any, to which the product will be subjected; and thepreconsumption treatment, such as baking, frying, and so on, given tothe product by the ultimate consumer. Accordingly, the terminology"effective amount" and "sufficient amount" is understood in the contextof the present invention to be quantitatively adequate to alter theflavor of the foodstuff.

It is accordingly preferred that the ultimate foodstuff (e.g., snack orsoup or the like) compositions contain:

(i) on a dry basis from about 0.5% up to about 25%; and

(ii) on a wet basis from about 0.02% up to about 1.5%.

More specifically, the range in dry soups is from about 2.0 up to about10% and the range in the aqueous soup ("ready to eat") is from about0.05% up to about 0.2%.

The amount of mixed seasonings (including sclareolide having thestructure: ##STR26## of our invention to be utilized in flavoringcompositions can be varied over a wide range depending upon theparticular quantity to be added to the foodstuff. Thus, amounts of oneor more seasonings according to the present invention, of from about0.5% up to 100% of the total "flavoring" composition can be incorporatedin such compositions. Thus, for example, in snack foods, between 30 and35% of the flavored coating of the snack food is the seasoning of ourinvention.

C. Use of Sclareolide to Impart Mouthfeel and/or Augment or EnhanceFlavor of Textured Fish Products

Typically the heat gellable protein paste used in the present inventionis surimi (minced meat or flesh) or surimi like paste which is known asthe starting material for the preparation of paste products such askamaboko-type paste products, various sausages, vegetable protein pastesand the like. That is, the paste contains as a major ingredient mincedanimal meat, minced poultry meat, minced fish or shellfish meat and/or avegetable protein paste generally having a neutral pH of 6.5 to 7.5 and,if necessary, as minor ingredients salt, starch, egg white, if milkprotein, fats and oils, seasonings, spices, flavoring agents, coloringagents, added water or the like.

Thus, for example, the preferred products are described in U.S. Pat. No.4,784,870 issued on Nov. 15, 1988, the specification of which isincorporated by reference herein.

Our invention specifically pertains to the inclusion of sclareolide inthe heat gellable protein paste at concentrations in the range of fromabout 2 ppm up to 100 ppm.

When the heat gellable protein paste is heated at a neutral pH range itforms a paste product or a paste product-like gel having certain elasticproperties. When it is heated under acidic conditions it formsrelatively brittle gel or it is hardly gelatinized. In the presentinvention, the heat gellable protein paste is not limited to theabove-mentioned surimi or surimi-like paste and it includes any pastelike material having the same gelation properties as those of surimi orsurimi-like paste. Furthermore, the present invention includes otherforms of textured fish protein, for example, the "frozen surimi" asdisclosed in U.S. Pat. No. 4,910,039, the specification of which isincorporated herein by reference. In U.S. Pat. No. 4,910,039, there isdescribed frozen surimi containing an additive which comprises brancheddextrins and a surface active agent in a ratio of 100 parts by weight ofthe branched dextrins to 1-200 parts by weight of the surface activeagent and a sugar or sugar alcohol in a sufficient quantity to deodorizeor remove fish smell from the the surimi fish meat. Sclareolide usefulin our invention provides excellent mouthfeel for this product and alsoaugments or enhances aesthetically pleasing flavor nuances in thisfrozen surimi product of said U.S. Pat. No. 4,910,039, for example.

Referring again to the disclosure of U.S. Pat. No. 4,785,870, thesuitable pH range for the term "acidic" as used herein for example"acidic paste" is 4 to 6.5, preferably 5.5 to 6.2 when using the heatgellable protein paste generally having a neutral pH of 6.5 to 7.5(hereinafter sometimes merely referred to as "neutral paste") made fromminced fish meat and soybean protein, although it varies depending uponthe particular neutral paste used.

Generally, by the term "acidic" it is intended to mean such a pH rangethat, by contacting with the acidic paste, the neutral paste partiallyforms a brittle or crisp textured when it is gelatinized by heating toprovide heterogeneous properties to the final product. When there islittle difference between the pH of the acidic paste and that of theneutral paste with which it is to be contacted, modification of theneutral paste is hardly expected and homogeneous texture and mouthfeellike kamaboko-type paste products still remain in the product obtained.On the other hand, when the pH of the acidic paste is too low, it causesdifficulty in gathering of doughs and the shape retaining properties areliable to be degraded.

It is also desirable that the acidic paste shows a certain spreadabilityduring the mixing procedure, particularly as it pertains to productscontaining sclareolide at higher concentration levels. When theconsistency of the acidic paste is too low so that the paste is toreadily homogenized with the neutral paste, the modification is hardlyexpected and only a relatively brittle gel is formed. On the other hand,when the acidic paste is too hard to transform it by ordinary mixingprocedure (i.e., the paste is hardly formed into a string), it isdifficult to mix the acidic paste with the neutral paste such as surimito provide good heterogeneous properties and modification by spreadingof the acidic paste into a mass of the neutral paste to some extent canhardly be expected. It is preferable that the consistency of the acidicpaste measured with a "Rheometer" (an apparatus for measuring physicalproperties manufactured by FUDO KOGYO KK in Japan) is in the range of400 to 10 g, preferably, 200 to 30 g. (The measurement has beenperformed by using a plunger having a face area of 0.785 cm² at thelifting rate of the supporting stand of 2 cm/min at the same temperatureas that in a particular mixing operation. However, all data in theexamples set forth infra relating to the instant matter were thosemeasured at 5° C.)

D. Use of Sclareolide as Fat Substitute in Ice Cream and the Like

Sclareolide having the structure: ##STR27## may be used in dairyproducts such as ice cream, sour cream and whipped toppings. 50 Percentof all of the fat in a full fat chocolate ice cream can be replaced by2.0% of sclareolide which also improves the iciness, mouthfeel andtexture of the fat-reduced product. It can also be used to improve thecharacteristics of very low fat frozen deserts . . . 21/2% to chocolateand 1% to a vanilla formulation and the products were very creamy andsmooth with a rich mouthfeel.

In ice cream, the sclareolide (as a fat substitute) can be used at thelevels of from about 0.5% up to about 5% by weight of the ice cream. Thesame holds true for sour cream and whipped toppings.

The following examples are given to illustrate embodiments of theinvention as it is preferred to practice it. It will be understood thatthese examples are illustrative and the invention is not to beconsidered as restricted thereto except as indicated in the appendedclaims.

EXAMPLES I-VII

The following table sets forth mixtures of salts (with each salt givenas a weight percentage) to produce the mixed seasonings of ourinvention. Each mixture is given as a separate example. Each of themixtures of each of the examples will be used in examples followingExample XVI.

                  TABLE I                                                         ______________________________________                                                  EXAMPLE                                                             Ingredient  I      II     III  IV   V    VI   VII                             ______________________________________                                        KH.sub.2 PO.sub.4                                                                         --     72.38  73.12                                                                              72.42                                                                              75.62                                                                              --   --                              Lactic Acid 22%                                                                           3.09   2.09   2.11 2.09 2.18 3.0  2.29                            Glycolic Acid 85%                                                                         0.08   0.05   --   --   --   --   --                              Mg.sub.3 (PO.sub.4).sub.2.4H.sub.2 O                                                      10.90  --     --   --   --   --   --                              CaHPO.sub.4.2H.sub.2 O                                                                    0.90   0.61   --   0.61 0.50 0.70 --                              NaCl        5.24   3.54   3.58 3.54 3.70 5.10 15.22                           KCl         0.52   0.35   --   0.35 0.38 0.50 0.38                            Monosodium  2.90   1.96   1.98 1.96 2.06 2.82 2.15                            Glutamate.H.sub.2 O                                                           NaHCO.sub.3 22.02         15.04                                                                              14.90                                                                              15.56                                                                              21.38                                                                              --                              KHCO.sub.3  --     14.89  --   --   --   --   --                              K.sub.2 CO.sub.3                                                                          54.35  --     --   --   --   --   --                              MgCO.sub.3  --     4.13   4.17 4.13 --   --   --                              K.sub.2 HPO.sub.4                                                                         --     --     --   --   --   66.50                                                                              79.24                           Calcium     --     --     --   --   --   --   0.72                            Chloride                                                                      Sclareolide 0.12   0.12   0.12 0.12 0.12 0.12 0.12                            ______________________________________                                    

EXAMPLES VIII-XVI

The following Table II sets forth mixtures of nonsodium-containing saltsto produce mixed seasonings of our invention. Each mixture is given as aseparate example. Each of the mixtures of each of the examples will beused in examples following the instant Examples VIII-XVI.

                                      TABLE II                                    __________________________________________________________________________             EXAMPLE                                                              Ingredient                                                                             VIII                                                                              IX  X   XI  XII XIII                                                                              XIV XV  XVI                                  __________________________________________________________________________    KH.sub.2 PO.sub.4                                                                      90.98                                                                             85.94                                                                             89.16                                                                             94.06                                                                             86.61                                                                             92.18                                                                             95.90                                                                             79.24                                                                             93.84                                Lactic Acid 22%                                                                        2.62                                                                              2.48                                                                              2.57                                                                              4.24                                                                              3.91                                                                              4.16                                                                              2.77                                                                              2.29                                                                              2.71                                 CaHPO.sub.4.2H.sub.2 O                                                                 0.77                                                                              0.72                                                                              0.75                                                                              0.99                                                                              0.91                                                                              0.97                                                                              --  --  --                                   CaCl.sub.2                                                                             --  --  0.43                                                                              --  --  --  0.87                                                                              0.72                                                                              0.85                                 KCl      0.44                                                                              3.96                                                                              --  0.71                                                                              5.75                                                                              0.69                                                                              0.46                                                                              15.60                                                                             0.45                                 MgCO.sub.3                                                                             5.19                                                                              4.90                                                                              5.08                                                                              --  --  --  --  --  --                                   Monopotassium                                                                          --  2.00                                                                              2.00                                                                              --  2.82                                                                              2.00                                                                              --  2.15                                                                              2.15                                 Glutamate.H.sub.2 O                                                           Sclareolide                                                                            0.24                                                                              0.24                                                                              0.24                                                                              0.24                                                                              0.24                                                                              0.24                                                                              0.24                                                                              0.24                                                                              0.24                                 __________________________________________________________________________

The foregoing examples, shown in mole percents of anions, cations andsubstantially nonionic acids (e.g., lactic acid) are set forth in termsof such ions and free acids in Table III below.

                                      TABLE III                                   __________________________________________________________________________            EXAMPLE                                                               Ingredient                                                                            VIII  IX    X     XI    XII   XIII  XIV   XV    XVI                   __________________________________________________________________________    K.sup.+ 45.3% 45.6% 45.5% 49.30%                                                                              49.3% 49.3% 49.0% 49.2% 49.0%                 H.sub.2 PO.sub.4.sup.-                                                                45.0% 41.6% 44.4% 48.60%                                                                              43.2% 47.9% 48.6% 35.7% 47.8%                 HPO.sub.4.sup.=                                                                       0.3%  0.276%                                                                              0.297%                                                                              0.402%                                                                              0.359%                                                                              0.399%                                                                              --    --    --                    Ca.sup.++                                                                             0.3%  0.277%                                                                              0.297%                                                                              0.722%                                                                              0.359%                                                                              0.399%                                                                              0.545%                                                                              0.401%                                                                              0.515%                Cl.sup.-                                                                              0.398%                                                                              3.5%  0.392%                                                                              0.662%                                                                              5.25% 0.658%                                                                              1.51% 13.61%                                                                              1.49%                 Mg.sup.++                                                                             4.15% 3.84% 4.11% --    --    --    --    --    --                    CO.sub.3.sup.=                                                                        4.15% 3.84% 4.11% --    --    --    --    --    --                    Lactic acid                                                                           0.434%                                                                              0.396%                                                                              0.425%                                                                              --    0.646%                                                                              0.694%                                                                              0.465%                                                                              0.342%                                                                              0.458%                Glutamate ion                                                                         --    0.65% 0.668%                                                                              --    0.942%                                                                              0.696%                                                                              --    0.650%                                                                              0.735%                __________________________________________________________________________

Table IV below sets forth the mole ratio of metal cation (e.g.,potassium ion, calcium ion and magnesium ion) to total moles of anion,cation and free acid, e.g., lactic acid.

                                      TABLE IV                                    __________________________________________________________________________             EXAMPLE                                                              Ingredient                                                                             VIII                                                                              IX X  XI XII                                                                              XIII                                                                             XIV                                                                              XV XVI                                         __________________________________________________________________________    Mole ratio of                                                                          0.498                                                                             0.499                                                                            0.498                                                                            0.497                                                                            0.497                                                                            0.496                                                                            0.495                                                                            0.496                                                                            0.496                                       metal cation:                                                                 anion + cation +                                                              free acids                                                                    __________________________________________________________________________

The mixed seasonings of Example I-XVI are used in the following ExampleXVII, et seq.:

EXAMPLE XVII

The following ingredients are refluxed for four hours:

    ______________________________________                                        Ingredient         Parts by Weight                                            ______________________________________                                        L-Cysteine hydrochloride                                                                         0.09                                                       Carbohydrate-free vegetable                                                                      30.09                                                      protein hydrolysate                                                           Thiamine hydrochloride                                                                           0.9                                                        Water              67.30                                                      ______________________________________                                    

The resulting mixture is then aged for three days and an aliquot portionis withdrawn and dried. Based on the weight of the dry solid obtained,sufficient gum arabic is added to the batch to provide a compositioncontaining one part by weight of gum arabic. The composition is thenspray-dried.

Ethyl(2-methyl-3-furyl) disulfide is added to the spray-dried materialat the rate of 4 ppm.

The resulting material has a beef liver flavor. To this material isadded, in separate portions, each of the mixed seasonings of any one ofExamples I-XVI at levels of 4%, 8%, 12%, 15% and 25%.

Each of the resulting materials has an excellent "rare" beef liverflavor which can be added to "well done" cooked liver in the form ofgravies causing the "well done" cooked liver to have a rare flavornuance.

EXAMPLE XVIII

A beef liver gravy is made by formulating a composition in the amountsindicated:

    ______________________________________                                        Ingredients       Parts by Weight                                             ______________________________________                                        Cornstarch        10.50                                                       One of the final product of                                                                     3.00                                                        Example VIII                                                                  Caramel color     0.30                                                        Garlic powder     0.05                                                        White pepper      0.05                                                        Sodium Chloride   1.90                                                        Monosodium glutamate                                                                            0.20                                                        ______________________________________                                    

To one unit of gravy flavor concentrate, six ounces of water is addedand the mixture is stirred thoroughly to disperse the ingredients,brought to a boil, simmered for one minute, and served. This "meatless"gravy exhibits an excellent rare beef-liver flavor.

EXAMPLE XIX

Seven ppm of ethyl (2-methyl-3-furyl) disulfide is added to beef brothprepared from a commercial dried mixture and 250 ml hot water. To theresulting material is added at a level of 0.1% each of the mixedseasonings of Examples I-XVI. The ethyl (2-methyl-3-furyl) disulfideincreases the beef-liver character and imparts a pleasant nutty note.The mixed seasonings cause the overall beef broth to have a "rare liver"nuance. The resultant beef broth has an excellent improved more blendedmeaty/rare flavor than does the unflavored beef broth.

EXAMPLE XX

The following ground sausage mixture is prepared:

    ______________________________________                                        Ingredient        Parts by Weight                                             ______________________________________                                        Ground beef       200.0                                                       Beef suet         120.0                                                       Ice/NaCl (50:50 mixture)                                                                        200.0                                                       Potato flour      100.0                                                       Anhydrous bread crumbs                                                                          140.0                                                       Dry milk powder   20.0                                                        Standard spice flavor                                                                           10.0                                                        containing:                                                                   Oil of cumin      1.6                                                         Oil of mustard    3.3                                                         Oil of celery     3.3                                                         Oil of ginger     5.2                                                         Oil of cloves     14.3                                                        Oil of coriander  17.6                                                        Oil of pimenta berries                                                                          22.0                                                        Oil of black pepper                                                                             43.0                                                        Oleoresin capsicum                                                                              373.0                                                       Oil of nutmeg     500.0                                                       ______________________________________                                    

To the above mixture 0.02% by weight of the following mixture is added:

    ______________________________________                                        Ingredient         Parts by Weight                                            ______________________________________                                        n-Propyl (2-methyl-3-furyl)                                                                      5.0                                                        disulfide                                                                     Ethyl alcohol (95%)                                                                              95.0                                                       ______________________________________                                    

To the resulting mixture is added at a level of 100 parts by weight toseven portions of the resulting mixture are added, separately, each ofthe mixed seasonings produced according to Examples I-XVI.

The resulting mixtures are then formed into sausages and encased in theusual manner. The encased sausages are heated in water at a temperatureof 160°-180° F. for a period of two of the taste of sausage made withnatural liver and also containing the rare desirable bloody notes.

EXAMPLE XXI

A mixture of 8.8 grams of cysteine-hydrochloride, 8.8 grams of thiaminehydrochloride and 309.4 grams of carbohydrate-free vegetable proteinhydrolysate (Nestle 4BE) is brought to a standard weight of 1000 gramsby addition of water and adjusted to a pH of 4.75 with acid or base asrequired. This mixture is then boiled under reflux conditions atatmospheric pressure for four hours and allowed to cool.

After the mixture is allowed to cool, one gram of isoamyl(2-methyl-3-furyl) disulfide and 0.25 grams of one of the mixedseasonings prepared according to Examples I-XVI is added thereto (sevenseparate portions of flavor). The resulting mixture thus obtained has anexcellent unique roasted, rare bloody liver meaty flavors with chickenmeat nuances.

EXAMPLE XXII

The following ingredients are refluxed for four hours:

    ______________________________________                                        Ingredients        Parts by Weight                                            ______________________________________                                        L-Cysteine hydrochloride                                                                         0.9                                                        Carbohydrate-free vegetable                                                                      30.9                                                       protein hydrolysate                                                           Thiamine hydrochloride                                                                           0.9                                                        One of the mixed seasonings                                                                      7.8                                                        of one of Examples I-XVI                                                      Water              67.30                                                      ______________________________________                                    

The resulting mixture is then aged for three days and an aliquot portionis withdrawn and dried. Based on the weight dry solid obtained,sufficient gum arabic is added to the batch to provide a compositioncontaining one part by weight of gum arabic. The composition is thenspray-dried.

n-Heptyl (2-methyl-3 furyl) disulfide is added to the spray-driedmaterial at the rate of 4 ppm.

The resulting material has an excellent rare roast beef flavor.

EXAMPLE XXIII

A roast beef gravy is made by formulating a composition in the amountsindicated:

    ______________________________________                                        Ingredients          Parts by Weight                                          ______________________________________                                        Cornstarch           10.50                                                    The final product of Example XXII                                                                  3.00                                                     Caramel color        0.30                                                     Garlic powder        0.05                                                     White pepper         0.05                                                     Salt                 1.92                                                     Monosodium glutamate 0.20                                                     ______________________________________                                    

To one unit of gravy flavor concentrate, 0.2 parts by weight of one ofthe mixed seasonings of Example I-XVI is added and eight ounces of wateris added. The mixture is stirred thoroughly to disburse the ingredients,brought to a boil, simmered for one minute, and served. This "meatless"gravy exhibits an excellent rare roast beef flavor.

EXAMPLE XXIV(A) Cheese Flavor

Skim milk having 22 percent total solids was heated to 145° F. for 30minutes to substantially destroy any pathogens and to reduce the numberof competitive organisms. The skim milk was then cooled to 92° F. andplaced in a sterile fermenter having one-fifth of its volume as a headspace. The fermenter was maintained at 92° F. The skim milk wasinoculated with approximately 3,000 organisms per gram of the medium ofthe organism S.lactis-variation diacetilactis (citrate fermenter) andapproximately 3,000 organisms per gram of the medium of the organismsS.lactis-variation diacetilactis (citrate non-fermenter). The skim milkwas also inoculated with approximately 2,000 organisms per gram ofaqueous medium of B.megaterium and approximately 2,000 organisms pergram of the medium of B.megaterium. The inoculated skim milk wasmaintained at 92° F. for 5 days during which the organisms thereinproliferated.

EXAMPLE XXIV(B) Production of the Cheese Flavor

Skim milk having 15 percent total solids was heated to 145° F. for 30minutes to substantially destroy pathogens and to reduce the number ofcompetitive organisms. The skim milk was cooled to 92° F. and placed ina fermenter maintained at 92° F. The skim milk was then inoculated withthe product of Example XXIV(A) wherein the resulting inoculated skimmilk had a total of approximately 10,000 organisms per gram of skim milkand a ratio of the Bacillus organisms to the Streptococcus organisms wasapproximately 60/40. The inoculated skim milk was stirred for 35 minutesto disperse the organisums therein. The inoculated skim milk was thensealed in an airtight manner in the fermenter and 1/5 of the volume ofthe fermenter remained as a head space. Fermentation was carried out at95° F. for three days. Thereafter, the fermenter was opened under ablanket of nitrogen and cut particles of naturally produced cheddarcheese was placed in the fermentation medium. The amount of cheeseadded, on a solid basis of the fermentation medium and cheese added, wasapproximately 33 percent by weight. The fermenter was closed andstirring was carried out until the cheese was suspended. The stirringtime was about 11/2 hours. Fermentation was then allowed to resume foran additional one day. The mixture of cheese and fermentation producedwas pasteurized at 145° F. for 30 minutes and then spray dried in aconventional manner to a fine powder having a complete cheddar cheesetaste and taste feel.

EXAMPLE XXIV(C)

On a dry basis was mixed 50 percent solids of Examples XXIV(B) 31.3percent acid whey powder, 4 percent mixed seasonings (individually ofone of the Examples I-XVI 5 percent disodium phosphate (a dispersingagent), 0.5 percent USDA Yellow No. 5, the remainder being dry milksolids. After thorough mixing a portion thereof was dispersed withvigorous stirring in water and spray dried to form a cheese flavoredpowder. The cheese powder was a fine textured powder having a verydistinctive and medium degree of improved natural-like cheddar cheeseflavor.

EXAMPLE XXIV(D)

A second portion of the product of Example XXIV(C) was mixed with anequal portion of weight of milk solids and produced a cheddar cheesespread of mild cheese flavor.

EXAMPLE XXIV(E)

A third portion of the product of Example XXIV(C) was mixed with anequal portion of vegetable fats and produced a mild cheddar cheese dip.

EXAMPLE XXIV(F)

Equal portions of the product of Example XXIV(C) and whey solids weremixed to produce a medium to mild cheese flavored powder for sprinklingon salads and the like.

EXAMPLE XXIV(G)

On a dry weight basis, there was mixed 50 percent of the fermentedsolids of Example XXIV(B), 25 percent acid whey powder, 15 percentbutter fat, 0.5 percent Atmos 150, 4 percent of one of the mixedseasonings of Example I-XVI, 5 percent disodium phosphate and 0.5percent USDA Yellow No. 5. This product after being thoroughly mixed wascut into wedges and produced an excellent natural like cheddar cheeseflavor product.

EXAMPLE XXV Dry Soup Mix

The following dry soup mix is prepared:

    ______________________________________                                        Ingredients         Parts by Weight                                           ______________________________________                                        Chopped chicken fat 3.0                                                       Ground chicken meat 4.0                                                       Mixed seasoning of  8.0                                                       one of Examples I-XVI                                                         Monosodium glutamate                                                                              6.0                                                       Dextrose            3.0                                                       Onion powder        0.7                                                       Enxymatically hydrolyzed yeast                                                                    0.5                                                       Turmeric            0.118                                                     Parsley             0.04                                                      Sage                0.01                                                      Noodles             32.0                                                      ______________________________________                                    

The mixture is then simmered in 800 cc. of water for 7 minutes, and souphaving a seasoned chicken flavor results and even more improved chickenflavor results when chicken fat employed is first mixed with 0.18 cc. ofethanol containing 10% by weight of arachidonic acid.

EXAMPLE XXVI

Two chicken flavors are prepared by refluxing the following ingredientsat about 95° C. for 2 hours:

    ______________________________________                                        Ingredients       A      B                                                    ______________________________________                                        Corn gluten hydrolysate                                                                         37.92     45.17 parts                                       Xylose            0.19   0.5                                                  Thiamine HCl      1.14   1.5                                                  Nucleotides*      0.75   --                                                   Mixed seasonings of                                                                             0.35   0.42                                                 Example IV                                                                    Water             60.00  52.00                                                ______________________________________                                         *50/50 mixture of sodium inosinate and sodium guanylate.                 

After drying, 16.31 parts of autolysed yeast extract are added toformula A. The product of formula B is dry blended with 19.43 parts ofautolysed yeast and 0.83 parts of nucleotides. Both products have a verypleasant seasoned chicken flavor.

EXAMPLE XVII Bologna Sausage

Beef and pork were separately treated and left to stand for 2 days to beimpregnated with one of the mixed seasonings of Examples I-XVI, andpotassium nitrate added thereto. Then, they were removed and ground byseparate meat choppers. Lean meat from each ground meat was put togetherand treated by a cutter. To the mixed meat being cut, 5'-guanylic acidwas added in the form of the calcium salt in one sample lot and thedisodium salt in the other sample lot, in an amount corresponding, as5'-guanylic acid, to 70 mgs. percent based on the total weight of themeat used. Then, the resultant meat paste, after addition thereto of fatwas forced into a tubular case with the aid of a stuffer. The case wasbound at intervals of 25 cms. Finally, the case was dried at 40° C. for1 hour, smoked at 65° C. for 3 hours, heated in water at 75° C. for 1.5hours, and cooled to provide a Bologna sausage. The residual ratio of5'-guanylic acid in the product incorporating its calcium salt was foundto be 60% was compared with 32% in Bologna sausage had excellentseasoned meat flavor highly superior to Bologna sausages known in theprior art.

EXAMPLE XXVIII(A)

To 6.4 grams of 4-hydroxy-2,5-dimethyl-2,3-dihydrofuran-3-one in abuffer solution containing about 35 grams sodium acetate, about 14 gramsof acetic acid and 400 ml of water (pH 5.0), a solution of 12 grams ofsodium sulphide (Na₂ S.9H₂ O) in 200 ml of water was added over a periodof 30 minutes. The mixture was then boiled under reflux conditions atatmospheric pressure for 2 hours and allowed to cool. The pH was then6.6.

EXAMPLE XXVIII(B)

A gravy was prepared from the following ingredients:

    ______________________________________                                        Ingredients          Grams                                                    ______________________________________                                        Potato starch        15.0                                                     Onion powder         2.5                                                      Monosodium glutamate 3.0                                                      Beef tallow          20.0                                                     Flour                15.0                                                     Caramel              1.6                                                      Pepper               0.02                                                     Bayleaves            0.02                                                     Clove                0.02                                                     One of the mixed seasonings                                                                        8.0                                                      of Examples I-XVI                                                             Protein hydrolysate  4.0                                                      Beef extract powder  2.0                                                      Tomato powder        1.0                                                                           72.16                                                    ______________________________________                                    

The potato starch and flour were added to the molten beef tallow at 60°C. under continuous stirring. The other ingredients were well blendedand likewise added to the beef tallow. The whole mixture was boiled in 1liter of water.

The gravy so obtained was divided into two portions of 500 ml. In thefirst portion 250 mg of malto-dextrin was dissolved; in the secondportion 250 mg of the flavour powder prepared according to ExampleXXVIII(A). Both gravies were assessed in a paired comparison test by apanel consisting of 12 persons.

The gravy containing the flavour powder was preferred by 10 out of the12 tasters because of its more pronounced fried-meat flavour with anexcellent bloody note.

EXAMPLE XXIX

The following ingredients were introduced into a cooking vessel andheated to popping temperature:

    ______________________________________                                        Ingredient                                                                    ______________________________________                                        Encapsulated Bleu Cheese Flavor                                                                      3.6    grams                                           Soybean Oil            55     cc's                                            Popcorn                80.0   grams                                           The mixed seasoning of 4.0    grams                                           Example III                                                                   ______________________________________                                    

The resulting popcorn had a decided blue cheese flavor which wasexcellently seasoned which was uniformly distributed and did not losepotency of the flavor or the seasoning after several days.

A method of production is set forth in detail in U.S. Pat. No. 4,096,281issued on June 20, 1978 the disclosure of which is incorporated byreference herein.

EXAMPLE XXX

Sclareolide having the structure: ##STR28## is added to a cup of blackcoffee at the rate of 0.001 ppm, the bitterness of black coffee issignificantly depressed compared to a cup of black coffee not containingthe sclareolide.

The sclareolide added to the cup of black coffee at the rate of 0.001ppm is now made up into solution containing 0.1% sclareolide at the rateof 1% in 95% aqueous food grade ethanol. The 95% food grade ethanolsolution of the sclareolide is then added to water to cause the solutionto be a concentration of 0.01% (with respect to sclareolide) in theresulting solution. This solution is then sprayed onto roasted coffeegrounds whereby the concentration of the sclareolide based on the dryweight of coffee grounds is 0.001 ppm. When the coffee grounds areextracted and used for producing coffee beverages whether with orwithout cream, the resulting coffee beverages' bitterness issignificantly depressed compared to coffee beverages not containing thesclareolide.

EXAMPLE XXXI

Two samples of (1) 0.04 weight percent aqueous solution of aspartame and(2) a solution obtained by adding 2.5 ppm of sclareolide to the 0.04weight percent aqueous solution of aspartame were evaluated by the countmethod with trained panels of 20 using 5% aqueous solutions of sucroseas a control. The results are set forth in Table V. In the aqueoussolution added with the sclareolide, it was evaluated that a sweetaftertaste and luscious taste were restrained and is rich taste wasstrengthened to thereby markedly improve the quality of aspartame. Withthe concentration of sclareolide in this experiment, no additionalaesthetically displeasing taste was added. However, the mouthfeel of theresulting solutions were improved with this sclareolide.

                  TABLE V                                                         ______________________________________                                                                   Significance of                                           Solution(1)                                                                             Solution(2)                                                                             Difference (ii)                                    ______________________________________                                        Aftertaste of                                                                          -1.9        -0.6      ++                                             sweetness (i)                                                                 Luscious taste                                                                         -1.7        +0.5      ++                                             of sweetness                                                                  Rich taste of                                                                          -1.1        -0.4      +                                              sweetness                                                                     ______________________________________                                         (i) Criteria for evaluation                                                   -3 Very weak                                                                  -2 Considerably weak                                                          -1 Somewhat weak                                                              0 Same as sucrose                                                             +1 Very strong                                                                (ii) Significance of difference                                               ++ Significant difference in 1% rate                                          + Significant difference in 5% rate                                           - No significant difference.                                             

EXAMPLE XXXII

Two samples of (1) 0.04 weight percent aqueous solution of aspartame and(2) a solution obtained by adding 1.5 ppm of sclareolide to 0.04 weightpercent aqueous solution of aspartame were evaluated by the count methodwith trained panels of 20 using 5% aqueous solution of sucrose as acontrol. The results are shown in Table VI. In the aqueous solutionadded with the sclareolide, it was evaluated that a sweet aftertaste andluscious taste were restrained and its rich taste was strengthenedthereby to markedly improve the taste quality of aspartame. With theadded concentration of this no aesthetically displeasing taste ofsclareolide was determined to exist. Indeed, the sclareolide improvedthe mouthfeel of the solutions.

                  TABLE VI                                                        ______________________________________                                                                   Significance of                                           Solution(1)                                                                             Solution(2)                                                                             Difference (ii)                                    ______________________________________                                        Aftertaste of                                                                          +1.9        +0.5      ++                                             sweetness (i)                                                                 Luscious taste                                                                         +1.7         0.7      ++                                             of sweetness                                                                  Rich taste                                                                             -1.1        -0.5      +                                              of sweetness                                                                  ______________________________________                                         (i) Criteria for evaluation                                                   -3 very weak                                                                  -2 considerably weak                                                          -1 somewhat weak                                                              0 same as sucrose                                                             +1 very strong                                                                (ii) Significance of difference                                               ++ Significant difference in 1% rate                                          + Significant difference in 5% rate                                           - No significant difference                                              

EXAMPLE XXXIII

To 200 liters of low fat milk (10% of the fat of "full-cream milk")heated to 40° C., 3 kg of 10% low fat milk powder were added withagitation. The resulting mixture was heated to 60° C. and homogenized at150 atmospheres while adding at the rate of 0.01% sclareolide having thestructure: ##STR29## Then it was further heated to 83° C. and thistemperature maintained during 5 to 6 minutes, whereafter the mixture wascooled to 48° C. and drawn off into 5 cans each having a volume of 40liters. As soon as the temperature of the mixture was 25° to 45° C. thecontents of the cans were inoculated with 2.5% by volume of an aqueousculture of bacteria such as Lactobacillus bulgaricus. Incubation wascarried out at about 25° to 45° C. until the acidity was about 40-43degrees Soxhlet-Henkel (about 3 hours). The cans were then stored for atleast 24 hours in a cold storage room at 4° to 6° C. During this storagethe biological acidulation took place and a firm structure was formedwhich is necessary for subsequent obtention of the final cream-likestructure of the ice-cream. After storage the solidified base mixturewas stirred once, whereafter the cream-like structure was obtained. Tothis mixture 40 kilograms of sugared pineapple fruit or other fruitswere added whereafter the mixture was stirred once more. The resultingmixture was then stored in the refrigerator. The use of the sclareolideimproved the iciness, mouthfeel and texture of the fat-reduced product.

EXAMPLE XXXIV

One hundred parts per million of sclareolide is added to a 2% sucrosesolution. The sclareolide-containing sucrose solution is compared with aplain 2% sucrose solution, and the sclareolide-containing solution isfound to have a greatly enhanced sweetness. Moreover, the duration ofsweetness in the enhanced sucrose solution is very appreciably greaterthan that of the plain sucrose solution.

EXAMPLE XXXV

One hundred parts per million of tetramethylpyrazine and one hundredparts per million of sclareolide is added to a 2% sucrose solution. Thepyrazine/sclareolide-containing sucrose solution is compared with (a) aplain 2% sucrose solution, and (b) a 2% sucrose solution containingtetramethylpyrazine only and (c) a 2% sucrose solution containingsclareolide only. The most enhanced sweetness (10 on a scale of 1 to 10)is that of the sclareolide/tetramethylpyrazine-containing solution at alevel of 7 on a scale of 1 to 10 is the sclareolide-containing solution.At a level of 5 on a scale of 1 to 10 is the tetramethylpyrazine (only)containing solution.

EXAMPLE XXXVI

A solution for the evaluation of bitterness is prepared by adding 0.02grams of nargingin in 200 ml of water. The solution is divided into twoequal portions and 100 ppm of sclareolide is added to one portion. Thetastes of the two portions are compared and the sclareolide-containingsolution is found to reduce the bitter taste of the solution.

EXAMPLE XXXVII

Two samples of a commercial peanut butter are admixed with sclareolideand tetramethylpyrazine so that one sample contains 10 ppm of thepyrazine and 8 ppm of sclareolide and the other sample contains 30 ppmof the pyrazine and 8 ppm of sclareolide. These samples are comparedwith a sample of untreated peanut butter by a trained flavor evaluationpanel. The sample containing 10 ppm of the pyrazine and the samplecontaining 30 ppm of the pyrazine each have greatly enhanced taste andaroma. An additional sample containing 10 ppm of the pyrazine but nosclareolide is no different from the untreated sample.

EXAMPLE XXXVIII

A blue cheese-type flavoring material is prepared by combiningingredients as follows:

    ______________________________________                                        Ingredient       Parts by Weight                                              ______________________________________                                        Caprylic acid    129.7                                                        Acetic acid      135.2                                                        Methyl-n-amyl ketone                                                                           205.4                                                        Butyric acid     237.8                                                        Caproic acid     291.9                                                                         1,000.0                                                      ______________________________________                                    

The so prepared is added to 2,632,000 parts of a sour cream dippreparation to provide a blue cheese-flavored sour cream dip.

Samples of the dip are evaluated with no additive and with 12.5, 25, and50 ppm of sclareolide added. The evaluation is carried out by a selectpanel of flavor evaluators.

Samples containing 12.5 and 25 ppm of sclareolide are judged to be lesspungent and more blue cheese-like in odor and to possess more "body" andoverall flavor quality than a control material containing nosclareolide.

EXAMPLE XXXIX The Salt-Sparing Effect of Sclareolide Step 1

The following mixture is prepared:

    ______________________________________                                        Ingredients           Parts by Weight                                         ______________________________________                                        Deionized Water       706.97                                                  Sodium Chloride       8.64                                                    Sodium Acetate.3H.sub.2 O                                                                           34.56                                                   COROLASE PN ® PN (a protease                                                                    4.19                                                    enzyme marketed by                                                            Rohn Teck Darmstadt,                                                          Division of Wacker Chimie)                                                    MFP Conc.(Marshall Fungal Protease                                                                  5.58                                                    marketed by the Marschall                                                     division of Miles division of                                                 Haarman and Reimer division of                                                Bayer Chemicals A.G.)                                                         Non-fat dry milk (marketed by                                                                       21.60                                                   Land O'Lakes Inc. of Minnesota)                                               Fructose              8.00                                                    Acid Casein           170.46                                                  Yeast Extract (Cardi-C-17) water                                                                    40.00                                                   soluble from Brewers Yeast                                                    ______________________________________                                    

The resulting mixture is used in Step 2.

Step 2 The following mixture is prepared:

    ______________________________________                                        Ingredients          Parts by Weight                                          ______________________________________                                        Mixture according to Step 1                                                                        949.72                                                   35% Aqueous Potassium Hydroxide                                                                    50.28                                                    ______________________________________                                    

The resulting mixture is placed in a three neck reaction vessel equippedwith stirrer, thermometer and overhead distillation column.

650 parts water is distilled off yielding a pot residue of 35%.

The pot residue is used in Step 3.

Step 3

The following mixture is prepared:

    ______________________________________                                        Ingredients       Parts by Weight                                             ______________________________________                                        Product of Step 2 950.00                                                      Monosodium Glutamate                                                                            50.00                                                       ______________________________________                                    

The resulting product is used in Step 4.

Step 4

The following mixture is prepared:

    ______________________________________                                        Ingredients         Parts by Weight                                           ______________________________________                                        Product of Step 3   948.00                                                    NEOBEE ® M-5 ® a C.sub.8 --C.sub.10                                                       50.00                                                     (Coconut fatty ester of glycerine                                             Marketed by the Drew Chemical                                                 Division of PVO International)                                                Sclareolide         2.00                                                      ______________________________________                                    

The resulting mixture is used in Step 5.

Step 5

The product of Step 4 is added to CAMPBELL's® Tomato soup reduced insalt content by 33%, with the blevel of sclareolide being applied at therate of 0.5 ppm. Thus, the flavor of Step 4 is added to the CAMPBELL's®soup at the rate of 0.025%. The resulting product gives rise to the samedegree of saltiness as if no salt reduction took place with respect tothe CAMPBELL's® Tomato soup.

This shows that the level of sclareolide used for its salt-sparingeffect may be as low as about 0.5 ppm. The range of use of sclareolidemay be from about 0.5 ppm up to about 100 ppm with regard to itssalt-sparing capacity.

EXAMPLE XL Effect of Sclareolide on Perception of Saltiness andBitterness

Six tasters were asked to determine if saltiness by sodium chloride inspring water could be enhanced by addition of potassium chloride andsclareolide in combination. To do this four samples were prepared. Thefirst contained 1.0% sodium chloride and the second 0.75% sodiumchloride. The third contained 0.75% sodium chloride admixed with 0.32%potassium chloride. The fourth was a repeat of the third experiment butalso contained 0.5 ppm of sclareolide dissolved in ethanol.

Five out the six tasters found the first sample to be the most salty.The fourth sample was the next most salty and was devoid of bitternessand medicinal/chloride taste which was repeatedly observed in the thirdsample. The fourth sample had some slight side effects but was morepleasant and acceptable than the third. One taster found the fourthsample to have equal saltiness to that of Sample 1.

The conclusion to be drawn is that potassium chloride partially restoredsaltiness in a solution containing 25% less sodium chloride but thissaltiness effect could be enhanced and bitterness removed if sclareolideis present at a level below its threshold of taste. One taster was ableto taste an ethanolic effect imparted by the sclareolide solution whichwas based on 95% ethanol in water.

EXAMPLE XLI Effect of Sclareolide on Textured Fish Product

80% parts of minced pollack (S.A. grade), 20 parts of minced pollack(2nd grade)(S.A. grade means a special grade means a special gradeaccording to the standard defined by the Japanese Frozen Fish MeatAssociation which contains about 77% water. The first grade containsabout 78% water and the second grade contains about 79% water.), 8 partsof potato starch, 2 parts of egg white, 2.8 parts of sodium chloride, 40parts of added water (for thinning), a small amount of seasoning, a redcoloring agent and spices were mixed and to the mixture was added anemulsion consisting of three parts of isolated soy bean protein flour,0.5 parts of soy bean oil and 12 parts of water (hereinafter thismixture is referred to as "Surimi A" pH 6.7).

80 parts Surimi A was mixed with 20 parts of commercially availablefilled-type soft cheese (manufactured and sold by Fuji Oil CompanyLimited under the trade name of "QUVARE S" pH 5.4 consistency 150 grams)in a silent cutter for about 5 to 7 seconds to give a desiredheterogeneous state wherein soft cheese was suitably extended in SurimiA. Then this mixture was stuffed in plastic casing of 55 mm wide andheated in a steamer at 88° C. to give a gelatinized product.

The same procedures were repeated except that either a relatively harderfilled-type cheese (manufactured and sold by Fuji Oil Company Limitedunder the trade name of "QUVARE D" pH 5.5 consistency 500 grams) cutinto small blocks (reference A) or the soft cheese used in the above butadjusted to pH 6.5 with sodium carbonate (consistency: 80 grams)(reference B) with sclareolide added at a rate of 2 ppm was used insteadof "QUVARE S" to obtain paste products.

In the product of Example 1 a fatty tissue-like pattern was found in itscross section and its lean meat-like portion showed good texture. Whenthe product was sliced the lean meat-like portion thereof tended to betorn in zig-zag fashion as a meat ham. However, in the product ofReference A most of the cheese blocks remained as they were and nomodification of the pastes were observed. The product of Reference A wasa kamaboko-like product containing cheese blocks just dotted therein. Inthe product of Reference B, the texture of the product remainedhomogeneous, although some fatty tissue-like pattern was observed in itscross section. In Reference B, a pleasant aesthetically pleasing flavorwas obtained without any "fishy" notes created when no sclareolide wasused. Furthermore, the product of Reference B had an improved mouthfeelwith respect to the products where no sclareolide was When sclareolideis used at the following levels, the mouthfeel of each of the foregoingproducts is improved on a scale of "1-10" from about "2" up to about"9":

10 ppm

15 ppm

20 ppm

25 ppm

30 ppm

50 ppm

75 ppm

90 ppm

1 ppm

The flavor of the foregoing surimi products are still further improvedby addition to each of the products of the following fish flavors,prepared in the following manner:

"A fish flavor is prepared by admixing 3 grams of cade oil, 20 mg. 2,4,5of Trimethyl-Δ₃ -oxazoline, 3 mg of 2,4 pentadienal and sufficient codliver oil to make one kilogram of finished oil.

To five samples of the finished oil the following levels of sclareolideare added:

a. 10 ppm

b. 20 ppm

c. 30 ppm

d. 40 ppm

e. 50 ppm

Each of the fish flavors are then added to the foregoing surimi productsof Examples 1, Reference A and Reference B in order to produce levels of0.5 ppm sclareolide in the surimi. Each of the surimi samples inaddition to having good mouthfeel properties also had aestheticallypleasing "anchovy" fish flavors with no aesthetically displeasingaftertaste."

EXAMPLE XLII The Use of Sclareolide to Improve the Mouthfeel of FishChowder

A fish flavor is prepared by admixing 3 grams of cade oil, 20 mg of2,4,5-Trimethyl-Δ₃ -oxazoline, 3 g of 2,4 pentadienal and sufficient codliver oil to make one kilogram of finished oil.

To five samples of this fish flavor, the following levels of sclareolideare added:

a. 10 ppm

b. 20 ppm

c. 30 ppm

d. 40 ppm

e. 50 ppm

The foregoing fish flavor samples in the amount of 0.9 cc each are addedto 7.3 grams of a soup base consisting of:

    ______________________________________                                        Ingredients         Parts by Weight                                           ______________________________________                                        Fine Ground Potassium Chloride                                                                    23.12                                                     Hydrolyzed Vegetable Protein                                                                      27.40                                                     (Nestle 4BE)                                                                  Monopotassium Glutamate                                                                           5.81                                                      Sucrose             10.96                                                     Beef Fat            5.43                                                      Sethness Caramel Colored                                                                          2.73                                                      (Powder B & C)                                                                ______________________________________                                    

The resulting mixture is added to 12 ounces of boiling water to create asoup. Each of the soup products have excellent fish chowder flavors withexcellent mouthfeel and the same saltiness as if 35.62 parts fine groundsodium chloride were added instead of the potassium chloride and as if17.81 parts of monosodium glutamate were added instead of themonopotassium glutamate.

EXAMPLE XLIII

1 gram of each of the fish flavors of Example XLII is emulsified in asolution containing the following ingredients:

    ______________________________________                                        Ingredients      Amount of (Grams)                                            ______________________________________                                        Gum Arabic       100                                                          Water            300                                                          Butylated Hydroxyanisol                                                                        0.51                                                         (20% solution in ethanol)                                                     ______________________________________                                    

The resulting emulsion is spray-dryed in Bowen lab model spray dryerwith inlet temperature of 500° F. and outlet temperature of 200° F. 12grams of the spray-dryed material is mixed with 29.4 grams of the soupbase as set forth in Example XLII. The resulting mixtures are then addedto 12 ounces of boiling water and an excellent fish chowder is obtainedwith good mouthfeel and saltiness as set forth in the preceding ExampleXLII.

What is claimed is:
 1. A textured fish product having added thereto from0.5 to 100 ppm of sclareolide having the structure: ##STR30##